Smoked Salmon – a delicious recipe with chips, dill, lemon juice, salt, salmon, water. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Soak wood chips in water for 30 minutes.
2
Meanwhile, mix together dill, lemon juice, mustard and salt to form a paste.
3
Place salmon fillet skin side down in a baking dish or platter, cover with mustard paste and refrigerate for 20 minutes.
4
While salmon is marinating prepare grill for smoking.
5
Maintain a low heat of 200 degrees F to 230 degrees F. Place wood chips over coals and a shallow aluminum foil pan in an unheated area.
6
Pour water into pan.
7
Spray grill with cooking spray and place salmon skin side down on the unheated side of grill.
8
Cook for 35 minutes with the lid down, the salmon is done when it flakes easily with a fork.
61
kcal
Calories
4
g
Fat
1
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups alder wood chips or 2 cups maple wood chips, 1 tablespoon minced fresh dill, 1 tablespoon lemon juice, 3 tablespoons mustard (sweet-hot or spicy brown), and more.
Yes, Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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